Step 1: Preheat the oven

• Preheat your oven to 325°F (165°C).

Step 2: Prepare the roast

• Pat the sirloin tip roast dry with paper towels. Rub it all over with olive oil, then season generously with kosher salt and black pepper.

Step 3: Make the herb and garlic rub

• In a small bowl, combine minced garlic, chopped rosemary, and thyme. Rub the mixture evenly over the surface of the roast.

Step 4: Arrange vegetables and roast

• Place the quartered onion and carrots in the bottom of a roasting pan. Set the seasoned roast on top of the vegetables.

Step 5: Roast the beef

• Transfer the roasting pan to the oven. Cook for about 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.

Step 6: Rest the roast

• Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15–20 minutes to allow the juices to redistribute.

Step 7: Optional pan sauce

• If desired, place the roasting pan on the stovetop over medium heat. Add beef broth or red wine and scrape up the browned bits from the bottom of the pan. Simmer for a few minutes to reduce and serve as a sauce.

Step 8: Slice and serve

• Slice the roast against the grain into thin slices. Serve with the roasted vegetables and pan sauce, if using.